Directions

Heat the olive oil in a pot over a medium-high heat. Add the onions and garlic, and saute, stirring occasionally, until translucent but not colored, ~5 minutes (adjust the heat as needed).

Add the cauliflower, and saute for a few minutes, until it takes on a bit of color. Add the cinnamon, tomato puree, water, cinnamon stick, and salt and pepper. Bring to a boil, then reduce heat to low and cook, covered, until the cauliflower becomes tender, ~15 minutes. Stir occasionally (and gently).

Serve with feta, if desired, and crusty bread (and garlickly lemony spinach isn't too bad either).